Monthly Archives: February 2013

Avocado, Celery Heart and Cilantro Relish

Just a recipe this time. Great for dipping chips, on baked potatoes or for topping chili!!

As always, no gluten, dairy, egg, soy, tree nuts, peanuts or corn or their derivatives! 🙂

Avocado, Celery Heart and Cilantro Relish

2 ripe avocados
1 celery heart
2 Tablespoons cilantro
1 Tablespoon lime juice
1/8 teaspoon salt

1. Halve, seed and peel the avocados and rough chop the pulp.
2. Finely dice the celery heart (about ½ cup).
3. Mince the cilantro.

4. Add all of the ingredients to a bowl and carefully mix together.
5. Serve immediately.



It’s chilly outside and chili inside!

Well the snow has finally arrived here in Chicago! I was worried my 18-month-old wouldn’t get a chance to experience the fluffy stuff this year but here’s proof he did!

At this point anything round is a “ball”. Apples, blueberries (albeit very small balls)… 🙂 And yes, they all get put to the bounce test!

Isn’t it fascinating the way children view their world? No thinking outside of the box for them – “the box” doesn’t even exist. Pure creativity!

So in that vein, and right on topic for the “Go Ahead Honey, It’s Gluten-Free!” blog fest…go-ahead-its-gluten-free

…hosted this month (February 2013) by Tasty Eats at Home, rather than make my usual chili, I decided to change it up a bit and see if I couldn’t come up with something that our Paleo pals would enjoy too, which means no beans and no “air in the belly” as the Italians so politely put it. 😉

As always, no gluten, dairy, egg, soy, tree nuts, peanuts or corn or their derivatives in this recipe! 🙂

Chilly Day Chili

Serves 5-6

1 large carrot

1 green pepper

1 yellow pepper

1 lb 85% grass-fed ground beef

½ teaspoon salt

1 26-oz can chopped tomatoes

1 cup butternut squash, peeled and diced

1 ½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chili flakes

½ teaspoon salt

1 dried bay leaf

1. Dice the carrot and peppers.


2. Place the diced vegetables, ground beef and 1/2 teaspoon of salt in a large pot over medium flame. Stir frequently, breaking the ground beef into small pieces.


2. When the beef is lightly browned, add the chopped tomatoes, the diced squash, all of the spices and 2 cups of water.


3. Cover the pot and let simmer on low heat one hour, or until squash is soft, adding more water if the chili becomes too dry.

4. Serve with your favorite condiments. I like mine with Avocado, Celery Heart and Cilantro Relish.


So how about you…

…did you make any chili this week?

…or snowballs? 🙂


“Italian Favorites” Cooking Class

Snow Day ElawaAhhh…it’s nearly March. The snow is going to melt now, crocuses are going to appear in our flowerbeds…spring is just around the corner…

**Poof** dream over…

Who isn’t feeling the same way this time of year? And how are we to cope?

Why we put on aprons and pull out some more hearty recipes to get us to winter’s finish line, of course! Join me in Elawa Farm’s kitchen this coming Saturday, March 2, 12:00-2:30pm, where I’ll be sharing some of my favorite dishes gleaned from my years of living in Tuscany!


Mamma Grazia’s Ragu, Tuscan Winter Soup and Gnocchi prepared as always without using gluten, dairy, egg, soy, tree nuts, peanuts, or corn!


Whether you have loved ones with food allergies/intolerances or not…these dishes satisfy all!

Hope to see you there!

Buon appetito,